- 1 red onion
- 2 vine tomatoes
- 500g Jersey Royal new potatoes
- 2 garlic cloves
- A thumb of ginger
- 1 chilli
- 1 tsp ground coriander
- 1 tbsp Thai green curry paste
- 40g peanut butter
- 200ml coconut milk
- 1 tbsp Worcester sauce
- 1 tbsp Demerara sugar
- 100g baby leaf spinach
- A handful of mint, leaves only
- 1 lime
- 1 tbsp olive, sunflower or coconut oil
- 200ml boiling water
- Sea salt
- 1.
Peel and finely slice the onion. Roughly chop the tomatoes. Scrub the potatoes and quarter or halve them, depending on how big they are. Peel and grate the garlic and ginger. Finely chop the chilli, flicking out the seeds and pith for less heat.
- 2.
Put a dry wok or deep frying pan over a high heat and warm for 2 mins. Add 1 tbsp oil and the red onion. Stir fry for 5 mins till a little browned and softened.
- 3.
Add the tomatoes to the pan with the garlic, ginger and chilli. Sprinkle in 1 tsp ground coriander. Stir fry for 5 mins till the tomatoes start to break down and become pulpy.
- 4.
Add the potatoes to the pan. Add 1 tbsp Thai green curry paste and the peanut butter. Add 1 tbsp each Worcester sauce and Demerara sugar. Stir to mix. Pour in the coconut milk and add 200ml boiling water to the pan.
- 5.
Cover and bring the curry to the boil. When it’s boiling, turn the heat down and simmer for 10 mins till the potatoes are tender when pressed with a fork.
- 6.
Roughly chop the spinach. Stir into the curry to wilt it. Squeeze in the juice from the lime. Shred the mint leaves and stir most of them into the sauce. Taste the curry and add a pinch of salt if you think it needs it.
- 7.
Ladle the curry into 2 warm bowls and serve with a scattering of the remaining mint leaves on top.